Coat a medium frying pan with olive oil and saute the broccoli rabe over medium heat until wilted, sprinkling with salt and pepper to taste. Remove from heat and let cool completely before mixing with cooked penne. Toss the pasta, broccoli rabe, Meyer lemon vinaigrette and ¼ cup feta cheese until combined. Refrigerate for one hour. Sprinkle extra feta on top and serve. Enjoy!